Chile Chef
Sous Chef
I'm looking for a simple Paella recipe and I've used all my resources but couldn't find a single recipe.
Thanks Derek.
Thanks Derek.
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I'm looking for a simple Piaha recipe and I've used all my resources but couldn't find a single recipe.
Thanks Derek.
Whats in it, basically? I only ask because I've never heard of it and wonder if you're asking about paella, a spanish rice, chicken and seafood dish. Let me know.
Katy
I like the recipe that Laurie posted - the only change I would make is that usually there is a bit of saffron - not enough to be bitter, just add color.
Hi Bob, I see we have another Michigander here.Hi Karen - If you are only adding enough saffron to change the dish color to a pretty yellow, wouldn't it be a lot cheaper to just add a bit of yellow food coloring?
To be honest, I'm a noob when it comes to using saffron. I haven't been poor for years, but I'm frugal enough not to purchase an expensive ingredient that all it does is make the dish look prettier.
Your thoughts?
Bob
Thanks for the photo SilverSage, But I'm not the one who was asking about Saffron, However I do appropriate the tip about the spice though.Derek, saffron is not just added for the color - it is the predominant flavor in a Paella. Paella is a rice dish flavored with saffron, and some meat/seafood pieces added. Depending upon the region of Spain which you visit, this can include chorizo, chicken, rabbit, fish, or shellfish in many varieties.
The best instruction/information/recipe/explanation of Paella I've found is from Cook's Illustrated. They published it in their magazine a few years ago, so I assume you can find it on their site. Try Goolling it.
Here's a photo of my Paella. It's based on the CI recipe, with adaptations for my own taste.